Butternut Squash Shrimp Soup – S.E. Asian Style

Serves 4

• 24 large shrimp (21-25 count per lb.)-  we use wild gulf shrimp, peeled and deveined, tails off
• 1 med. – large butternut squash- peeled, cored and cut into 1/2 inch pieces
• 1 med. onion, chopped
• 2 cloves garlic, minced (half goes in the soup, half cooks with the shrimp)
• Olive oil
• 1 T grated fresh ginger
• 1 T roasted red chili paste (we used Thai kitchen brand)
• 2 cups chicken stock
• Juice from 1/2 a lime
• 1 T fish sauce (nuoc  mam)
• 1 can 13.5 fl oz. coconut milk (I like Chaokoh brand)
• 1/2 t fresh Thai chili, fine chop or 1 t chopped jalapeño
• 6-8 basil leaves, thin slice
• 1/2 bunch cilantro, chopped

In a stockpot over med. high heat, add about 1 T olive oil then the onion and garlic. Stir until onion starts to soften and garlic just starts to brown. Stir in ginger and chili paste. Add chicken stock, coconut milk, lime juice, fish sauce and squash pieces. Turn heat to low, cover and simmer for around 20-25 min. or until squash pieces are soft. Spoon out squash mixture into a blender, leaving a lot of the liquid in pot, use to adjust consistency later. Blend until creamy, add more liquid if you need to end up with a velvety, thick but soup like consistency. Return soup to pot and keep at very low heat.

In a skillet or heavy pan, over med – high heat add 2T olive oil then the rest of garlic and the chopped pepper. When garlic softens and just starts to brown, add shrimp and stir fry for about 4-5 min. or until shrimp are opaque in the center.

Portion soup into bowls and add 6 shrimp to each serving, leaving a couple of shrimp visible in the center for looks. Garnish with sliced basil and chopped cilantro.